Description
These cannoli cookies are soft, cinnamon-sugar sandwich cookies filled with creamy ricotta and mini chocolate chips. All the flavor of a classic cannoli in every bite.
Ingredients
For the Cookie Dough:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Filling:
1/2 cup ricotta cheese (drain if too wet)
1/4 cup powdered sugar
1/4 tsp cinnamon
1/2 cup mini chocolate chips
For Rolling:
1/4 cup granulated sugar
1 tsp cinnamon
Instructions
Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
Combine: Add dry ingredients to the wet mixture and mix until just combined.
Make Filling: In a separate bowl, mix ricotta, powdered sugar, cinnamon, and chocolate chips. Chill if needed for easy spreading.
Roll Dough: Form dough into 1-inch balls. In a small bowl, mix 1/4 cup sugar and 1 tsp cinnamon. Roll dough balls in cinnamon sugar.
Flatten & Bake: Place on baking sheet and flatten slightly with the bottom of a glass. Bake for 10–12 minutes or until edges are lightly golden.
Cool: Cool on baking sheet for 5 minutes, then transfer to wire rack.
Assemble: Spread ~1 teaspoon of filling onto the flat side of a cookie, then sandwich with another. Repeat for all cookies.
Notes
Drain ricotta if it’s too wet to avoid runny filling.
Chill the filling for easier assembly.
Store finished cookies in the refrigerator.
Best enjoyed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert
- Method: Bake, Fill
- Cuisine: Italian-Inspired
